Preheat the oven to 180 C / Gas 4. Line a baking tray with a silicone non-stick mat. It's best of the mat is larger than the tray so it holds the juice, preventing it from spilling onto the tray.

Place the strawberries in a bowl; add 50g of caster sugar and 1 teaspoon balsamic vinegar and toss gently to coat.

Transfer the strawberries onto the silicone mat placed on the baking tray, scraping down the bowl with a spatula to ensure all the liquid is added.

Bake in preheated oven for 30 minutes. Remove from oven and set aside to cool.

Place the strawberries and all the juice in a stand mixer. Add remaining sugar; mix until smooth.

Transfer the mixture into an ice cream maker. Follow the instructions of the machine, churning the mixture for 40-45 minutes or until it reaches the creamy texture of a gelato. Enjoy immediately.

Leftover gelato

If you do not eat all the gelato, transfer from the ice cream maker to a plastic container. Cover the top with a sheet of greaseproof paper, top with a lid and store in freezer. Remove from the freezer up to 30 minutes before serving so it's a softer consistency to serve.